Cinnamon Bread

 Simple, wholesome, perfect. Follow these instructions for yummy homemade cinnamon bread.

Cinnamon Bread

This cinnamon bread is a lovely way to start your morning when you want a little something different than your usual.

There’s nothing like the smell of fresh home baked bread, filling your house with heavenly aromas on a crisp day! This cinnamon bread is one of my favorite breads to bake for fall, especially because it’s so easy and I usually have all the ingredients I need in my pantry. Delicious, soft, slightly sweet, it’s the perfect loaf!

Ingredients ( 12 Servings )

2 cup All-purpose Flour

1 cup Granulated Sugar

2 tsp Baking Powder

½ tsp Baking Soda

1 ½ tsp Cinnamon, Ground

1 tsp Salt

1 cup Buttermilk

¼ cup Vegetable Oil

2 Large Eggs

2 tsp Pure Vanilla Extract

Ingredients for the Swirl:

2 Tbsp Granulated Sugar

1 tsp Cinnamon, Ground

2 tsp Unsalted Butter, Melted

How To Make Cinnamon Bread

Preheat oven to 350 degrees. Grease and flour a loaf pan.

Add flour, sugar, baking powder, baking soda, cinnamon, salt, buttermilk. oil, eggs, and vanilla

In a large mixing bowl. With an electric mixer, beat the ingredients for 3 minutes.

Pour the batter into the prepared loaf pan. Use an offset spatula to smooth the top of the batter. Set aside.

Add sugar, cinnamon, and melted butter in a small bowl. Sprinkle topping on the top of the loaf of bread.

Use a knife cut in a light swirling motion for a marbled effect.

Bake at 350 degrees for 50 minutes. Test the center of the loaf of bread by inserting a toothpick. If it comes out clean, remove it from the oven to cool.

Set it aside for a few minutes to cool before slicing.

Fresh Blueberry Cheesecake

 Ingredients

1 cup graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

24 oz cream cheese, softened

1 cup sugar

1 tsp vanilla extract

4 eggs

2 cups fresh blueberries

1/4 cup sugar

2 tsp cornstarch

How To Make Fresh Blueberry Cheesecake

Preheat the oven to 325°F.

In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.

In a separate bowl, mix together the cream cheese, 1 cup sugar, and vanilla extract until smooth. Beat in the eggs one at a time.

In a small saucepan, mix together the blueberries, 1/4 cup sugar, and cornstarch. Cook over medium heat until the mixture thickens.

Pour the cream cheese mixture over the crust in the pan. Drop spoonfuls of the blueberry mixture over the top of the cream cheese mixture. Use a knife to swirl the blueberry mixture into the cream cheese mixture.

Bake the cheesecake for 60-70 minutes, or until the center is almost set. Allow the cheesecake to cool before removing it from the pan and serving

CREAMY BAKED MAC AND CHEESE

 Baked mac and cheese.  It’s nearly the universal comfort food, and there are SO many variations!  In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).

Ingredients

1 lb. dry elbow macaroni pasta

½ cup salted butter

½ cup all-purpose flour

2 cups milk, at room temperature (I use 2%, but whole milk will also work well)

2 cups half-and-half, at room temperature

1 teaspoon Worcestershire sauce

12 ounces cubed Velveeta cheese, at room temperature

3 cups grated sharp cheddar cheese, divided (at room temperature)

1 teaspoon salt

½ teaspoon dry mustard

¼ teaspoon black pepper

Pinch of nutmeg

How To Make Creamy baked Mac And Cheese

Preheat oven to 325 degrees F. Grease a 9 x 13-inch baking dish and set aside.

In a large pot of salted boiling water, cook pasta for 1 minute less than the package suggestion for al dente (about 8 minutes). Drain and toss with a drizzle of olive oil to prevent sticking.

While the pasta boils, melt butter in a large Dutch oven (about 6-7 quarts) over medium heat. Add flour; cook, whisking constantly, for 1 minute. Very gradually, whisk in the milk and half-and-half. Bring to a boil over medium heat, whisking constantly. Remove from the heat.

Whisk in the Worcestershire sauce. Gradually add all of the Velveeta cheese and half of the cheddar cheese (1 ½ cups). Stir until the cheese is completely melted and smooth. Stir in the salt, dry mustard, pepper and nutmeg. Add cooked, drained pasta and stir to coat.

Transfer to the prepared baking dish. Sprinkle remaining 1 ½ cups of grated cheddar on top. Bake for 15 minutes, or until cheese is melted on top and the sauce is bubbly.

For a crispier, browner top, pop the dish under the broiler for 2-5 minutes.

Sweet Amish Macaroni Salad

 In this post, we’ll show you how to make Amish Macaroni Salad. This classic style macaroni  salad recipe is a vintage recipe that can be found at Walmart or select delis across the country. Perfect for parties, this side dish is fairly inexpensive to make and can serve a lot of people with each batch.

Ingredients

2 cups uncooked elbow macaroni

3 large eggs, hard boiled

3 sticks celery, chopped

1 onion, chopped or diced

2 tbsp sweet pickle relish

3 tbsp yellow mustard

1 small red bell pepper, stemmed, seeded and chopped

2 cups Miracle Whip salad dressing

¾ cup white sugar

2 ¼ tsp white vinegar

½ tsp celery seed

Salt and pepper to taste

How To Make Sweet Amish Macaroni Salad

Cook macaroni according to package directions

In a large bowl, combine the eggs, relish, red pepper and onion

In a small bowl stir together the salad dressing, mustard, vinegar, salt, sugar and celery seed

Pour this dressing mix over the vegetables

Add in the macaroni and stir to combine

Cover and refrigerate for one hour before serving

Enjoy!

Patty Melts with Secret Sauce

 Ingredients

For the patty melts:

1 lb. Ground beef

6 Slices rye  bread

½ tsp.Onion powder

½ tsp.Garlic powder

Salt and pepper to taste

6 Slices cheddar cheese

6 Sliced provolone cheese

6 Tbsp.Butter softened and unsalted

For the secret sauce:

¼ C.Mayonnaise

2 Tbsp.Chopped bacon pieces

3 Tbsp.Ketchup

1 tsp.Sugar

1 tsp.Relish

How To Make Patty Melts with Secret Sauce

Form the meat into 3 flattened patties with roughly the same shape as your bread slices.

Season the meat on both sides with the onion powder, garlic powder and salt and pepper to taste.

Cook the patties over medium high heat on the stove until cooked through. Remove from the pan.

While the meat is cooking, mix together the ingredients for the sauce until well incorporated.

Wipe the skillet used to cook the meat clean and reduce the heat to medium.

Butter one side of each piece of bread well.

Place three pieces of bread buttered side down in the skillet.

Top each slice of bread with 2 slices of provolone cheese, a meat patty and 2 slices of cheddar cheese.

Put a little bit of the sauce on the non-buttered side of the remaining slices of bread, and place them sauce side down on top of the patty melts in the skillet.

Flip the patty melts over once the provolone has melted and the one side of the bread is well toasted.

Toast the other side of the bread well, and then serve.

Strawberry Shortcake

 1 cup (250 milliliters) of all-purpose, unbleached flour

1.5 milliliters (ml) of baking powder 

A quarter teaspoon (or one milliliter) of salt

three  eggs, broken down

1/4 teaspoon of cream of tartar

1.5 cups (310 milliliters) of sugar

Half a cup of softened unsalted butter (125 ml)

One teaspoon, or five milliliters, of vanilla extract one

half a cup (125 milliliters) of milk strawberries, vanilla

1 vanilla pod

2/3 cup (375 milliliters) of fresh strawberry slices

1/4 cup (around 15 milliliters) of sugar and whipped cream

3/4 cup (375 milliliters) of heavy cream

3/4 cup (45 milliliters) of sugar

One teaspoon, or five milliliters, of vanilla extract one

Ripe, fresh strawberries, either whole or sliced for presentation

Including this on my shopping list

Enhance my menu

Toss in with my dishes

Cake Preparation: Turn on Cooking Mode

Set the oven rack to the center position and heat to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Keep aside.

Mix the salt, baking soda, and flour together in a bowl. Keep aside.

Whip the  egg whites and cream of tartar in a separate dish until soft peaks are formed using an electric mixer. Incorporate 125 ml (or 1/2 cup) of sugar gradually while continuing to beat until firm peaks are formed. Keep aside.

In a separate dish, use an electric mixer to combine the remaining sugar, butter, egg yolks, and vanilla. Slowly add the dry ingredients to the milk, one at a time.

The batter may be made lighter by stirring in 1/4 of the meringue. Toss the leftover meringue lightly with a spatula. Transfer the mixture to the pan that has been heated and ready.

To ensure a clean toothpick put in the middle of the cake comes out, bake for about 55 minutes. Quickly remove from mold and let to cool entirely on a wire rack.

Strawberry-Vanilla Smoothie

Peel the vanilla bean lengthwise and cut it in half. Extract the vanilla pod’s seeds using the pointy end of a knife.

Mix the sugar, strawberries, vanilla seeds, and pod in a basin. Let it macerate for about fifteen minutes. Eliminate waste. Take out the seed. Keep aside.

Vanilla Ice Cream

In a mixing bowl, use an electric mixer to whisk the cream, sugar, and vanilla extract until firm peaks are formed. Keep aside.

Putting Together

Divide the cake into two equal pieces by cutting it horizontally in half. On the cut side of every slice, spread 250 ml, or 1 cup, of the whipped cream. Top a cake slice with whipped cream and top with the drained vanilla strawberries. Flip the second piece of cake over and place it on top, whipped cream side down. Using the leftover whipped cream, decorate the cake’s top. Add some fresh strawberries as a garnish.

Enjoy!

Classic Pea Salad

 Ingredients

1/2 cup  sour cream

1/2 cup mayonnaise

1 tablespoon granulated sugar

1 tablespoon apple cider vinegar

1/2 teaspoon salt, plus more to taste as needed

4 cups frozen peas, thawed

8 slices bacon, cooked and crumbled

1/2 medium red onion, diced

1 1/2 cups cheddar cheese, cubed small

How To Make Classic Pea SaladSalad

In a large bowl, whisk together sour cream, mayo, sugar, apple cider vinegar, and salt until combined.

Add peas, bacon, onion, and cheese to bowl and gently stir to coat in dressing.

Chill until ready to serve, but at least 1 hour. Garnish with more crispy bacon if desired before serving. Enjoy!